4 c. cooked chicken or turkey (chunks)
1 box Kellogg's croutons
3-4 stalks celery, diced
1 onion, diced
1/2 c. butter, melted
1 c. hot water
1 can chicken mushroom soup
Milk to thin soup enough to pour

Melt butter. Add celery and onion. Cook until onions are transparent. Add croutons. Lightly mix in 1 cup hot water. Place meat in 9 x 13 inch pan. Add dressing. Pour soup-milk mixture over. Lift mixture a little to let liquid go through. Bake 1 hour.